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Spiced Wreath Cake

Make this decadent spiced cake the centerpiece at your dessert table this holiday season.

Make this decadent spiced cake the centerpiece at your dessert table this holiday season.

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Spiced Wreath Cake
Spiced Wreath Cake

In stock



    From The Spice & Tea Exchange®
    1 tsp. Baker’s Spice Blend
    1 Tbsp. Pound Cake Sugar
    2 tsp. Cinnamon - Korintje Ground
    2 Tbsp Sugar Cookie Tea, brewed

    From the Grocer
    1 cup whole milk
    ½ cup white sugar
    ½ cup butter
    2-pkg active yeast
    ½ tsp. salt
    4 cups all-purpose flour
    1 large egg
    2 Tbsp. melted butter
    ¼ cup brown sugar, packed
    1 cup golden raisins (optional)
    ½ cup slivered almonds (optional)
    ¼ cup almond paste (optional)
    2 egg yolks
    2 Tbsp. heavy whipping cream
    ½ tsp. vanilla
    1 cup powdered sugar

    BRING milk to a simmer in a saucepan. Remove from heat. Stir in white sugar and butter until melted. Pour into a bowl. Dissolve yeast in ¼ cup warm water. Add yeast mixture, egg, salt and Baker’s Spice Blend. Slowly add flour. Turn out onto a floured surface and knead for 7-10 minutes. Dough should remain soft. Lightly oil a bowl and place the dough inside to rise for 1 hour, covered.

    PRESS the dough down to deflate it and divide in half. Roll one half into a 8x16-inch rectangle. Brush the dough with melted butter, leaving ½-inch edges unbuttered. Mix brown sugar, Pound Cake Sugar and Cinnamon - Korintje Ground. Sprinkle half onto the dough and top with fillings such as, raisins, slivered almonds, or almond paste.

    ROLL lengthwise into a 16-inch tube. Transfer to a greased baking sheet, seam-side down. Form a circle, connecting the ends together.

    USING scissors, cut mostly through the dough, at a slanted angle. Repeat every 3 inches. When done, pull segments in and out, alternating to create a wreath-like appearance. Repeat for second set of dough. Cover both wreaths lightly with plastic wrap and set in a warm area to rise for 40-60 minutes.

    PREHEAT oven to 350°F. Whisk together egg yolks and whipping cream, then brush over dough. Bake for 25-30 minutes. Tent with foil after 15 minutes if the top is browning. Remove from the oven and let cool.
    WHISK together the brewed Sugar Cookie Tea, vanilla, and powdered sugar. Drizzle glaze over the finished wreath and top with additional toppings.

    SERVE individually, or stack to create an impressive dessert!

    Yield: Makes 2 Wreaths
    Total Time: 3 hrs, 5 mins
    Prep: 2 hrs, 35 mins
    Cook: 30 mins

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